Pumpkin Bread with Olive Oil
A warmly spiced pumpkin loaf with a tender crumb, gentle sweetness, and a crisp brown sugar–pumpkin seed topping. Olive oil supplies moisture and richness without overpowering the pumpkin and aromatic spices.
Pin it to remember it!
Print Recipe
Ingredients
For the Batter
- 1 can 15 ounces pure pumpkin purée
- ¾ cup mild extra-virgin olive oil or another delicately flavored cooking oil
- 2½ cups plain all-purpose flour
- 2 large eggs brought to room temperature
- 1 to 1½ cups granulated white sugar
- 2 teaspoons finely ground cinnamon preferably freshly milled
- 1½ teaspoons kosher salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon powdered ginger
- ¼ teaspoon ground allspice
For the Topping
- 2 tablespoons hulled pumpkin seeds plus additional seeds for garnish if desired
- 2 tablespoons packed dark brown sugar
Instructions
- Preheat the oven to 350°F (175°C). Apply a light layer of nonstick cooking spray to a 9 × 5-inch loaf pan. Line the pan with parchment paper, allowing the paper to extend beyond the two longer sides so the baked loaf can be lifted out easily.
- In a medium mixing bowl, thoroughly whisk the flour, cinnamon, salt, baking powder, nutmeg, baking soda, ginger, and allspice. Continue whisking until the spices and leavening ingredients are evenly dispersed throughout the flour.
- In a separate large bowl, whisk the room-temperature eggs with the vanilla extract. Add the pumpkin purée and the desired amount of granulated sugar, then mix until the ingredients form a smooth, uniform mixture.
- While whisking continuously, slowly stream the olive oil into the pumpkin mixture. Continue mixing until the oil is completely incorporated and the batter appears glossy and well blended.
- Add the dry mixture to the wet ingredients. Fold or stir only until no visible streaks of dry flour remain. A few small lumps are acceptable; excessive mixing may produce a dense or firm loaf.
- Transfer the batter to the prepared loaf pan and smooth the surface. Scatter the dark brown sugar and pumpkin seeds evenly over the top. Add a few extra pumpkin seeds for garnish, if using.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf emerges clean or with only a few moist crumbs attached.
- Allow the pumpkin bread to rest in the pan for 15 minutes. Using the parchment-paper overhang, carefully lift the loaf from the pan and place it on a wire cooling rack. Let it cool completely before cutting into slices and serving.
Notes
Use 1 cup of granulated sugar for a moderately sweet loaf or increase the quantity to 1½ cups for a richer dessert-style bread.
Ground cloves may be substituted for the allspice in an equal amount.
Avoid stirring the batter longer than necessary, as overmixing can reduce the bread’s tenderness.
Allowing the loaf to cool fully before slicing will produce cleaner portions and help the crumb finish setting.